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The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, October 23, 2016

Chicken and Cauliflower Curried Rice

This easy, homey dinner is loaded with warm, rich flavors and creamy
texture—and it all comes together in one pan. Warm spices like curry powder,
paprika, turmeric, and ginger take lean chicken breast and nutty, nutritious
cauliflower to an especially tasty level, and coconut milk adds its own sweet
creaminess.

Simple preparation, big flavor, no guilt. What’s not to love?

Serves 4

Ingredients

1 lb chicken breast, cut into bite-sized pieces

3 tsp curry powder, divided

1/4 tsp sweet paprika

1/4 tsp turmeric

2 tablespoon olive oil, divided

sea salt

freshly ground black pepper

1/2 cup chopped onion

2 cloves garlic, finely chopped

1-inch piece of ginger, peeled and finely chopped

1 small head cauliflower, cut into small florets

1 14-oz can unsweetened coconut milk, divided

1-1/2 cups cooked rice

chopped cilantro, for garnish

Cauliflower Florets

Preparation

Place the chicken in a medium bowl and sprinkle with 1 teaspoon curry
powder, paprika, and turmeric. Toss to coat and set aside 30 minutes.

Sprinkle with Spices

Spice-Marinated Chicken

Heat a large, deep skillet over medium and add 1 tablespoon of oil. Add
the chicken and season with salt and pepper. Cook, stirring several times,
until the chicken is browned and almost cooked through, 7-8 minutes, depending
on the size of the pieces. Transfer to a bowl. Do not wipe out the skillet.

Beginning to Cook

Cooked Chicken

Add the remaining 1 tablespoon of oil to the pan and add the onion,
garlic, and ginger. Cook, stirring frequently, 2 minutes.

Add the cauliflower and season with salt and pepper. Cook, stirring
frequently, 1 minute. Add 1 cup coconut milk. Cover the pan and reduce the heat
to medium-low. Cook until the cauliflower is almost tender, 10-12 minutes.

Add the chicken, rice, remaining 2 teaspoons of curry powder and
remaining coconut milk to the pan and stir well to combine. Cover the pan and
cook until the chicken and cauliflower are tender, 5-6 minutes.

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About Me

I'm an editor for a university marketing department and an avid home cook. I love creating recipes to share, and since I cook nearly every day, my resources are plentiful. I've published more than 650 recipes and food articles online.